Summer Sweets

Mixed Berry Cobbler Chef Daniel Ornales – Ol’ Railroad Cafe

Ingredients:

• 1 cup of Blueberries
• 1 cup of sliced Strawberries
• 1 cup of Blackberries
• 1 cup of Raspberries
• 1 tsp of Sugar
• 1 tsp of Lemon Juice
• 1 scoop of Blue Bell Ice Cream

Dough Recipe:

• 1 cup of Flour
• 1/4 cup of Sugar
• 1 tsp of Vanilla
• 1 Pound of Butter  chopped into small cubes

Place all berries and ingredients for cobbler in a large bowl and toss.  Place into small ramekins or large dish. In a separate bowl, add all dry and liquid ingredients and mix with hands. Press butter with the sugar and flour mixture and set on top of ramekin once mixed

Place in the oven at 350 degrees for 15 to 20 minutes; take out and cool. Place a scoop of ice cream and some raspberry sauce on top.

819 2nd Street • Rosenberg, TX 77471 • www.olrailroadcafe.com • To go orders available.

Chef Anthonie Dekker – Anthonie’s Market Grill – Ol’ Railroad Cafe

Crust:

In a 10” springform pan, combine 2.5 cups of graham cracker crumbs, 1/2 cup brown sugar, 1/2 cup softened butter, 1 tsp cinnamon and 1/2 cup chopped pecans.  Press onto bottom of pan to form crust.

Combine:

• 3 lbs of Cream Cheese (at room temperature)
• 2 cups of Sugar
• Blend well.

Add:

• 1 Tablespoon of Vanilla Extract
• Juice from 2 medium Lemons

Mix well.  Combine and cook 3 cups of peaches with 1/2 cup sugar.  Add to cream cheese mix and fold in.  Pour over crust in springform pan and make level.

Bake at 275 degrees for 1 hour in water bath (1 inch high water).  When done, let chill.

Compote Topping:

Cook 2 cups of blackberries and 1 cup of cherries in 1/2 cup of granulated sugar with 1 tablespoon of butter until sugar is melted. Chill.

To serve, slice cheesecake in to 12 portions and top with whipped cream and fruit compote. Sprinkle with granola cereal to add a bit of crunch.

9108 FM 1489 • Simonton, TX 77476 • www.Anthoniesmarketgrill.com • Curbside pick-up available.

Chef Fernando Echeverria – Fernando’s

Crust:

• 1 1/2 cups of Cookie Crumbs
• 1/2 cup of Sugar
• 1/4 cup of Melted Butter
• Mix well and mold into pie pan.

Pie Filling:

• 2 cans Condensed Milk (14 oz cans)
• 1/4 cup of Sour Cream
• 1/4 cup of Lime Juice
• 1/2 cup of Lemon Juice
• 1/2 tbl of Vanilla
• Blend well.

Add pie filling to crust and bake for 10 minutes at 350 degrees.  Let cool and refrigerate.

Whipped Cream:

• 2 cups of Heavy Whipping Cream
• 1 cup of Powdered Sugar
• 1/2 oz of Cream Cheese
• 1 tsp of Vanilla
• Whip cream until it starts to thicken.
• Garnish pie with whipped cream to serve.

14135 Southwest Freeway • Sugar Land, TX 77478 • www.fernandosrestaurants.com • To go orders available.

Chef Ron Brandani –
Brandani’s Restaurant & Wine Bar

Peach Marinade:

• 16 Peaches, peeled and sliced
• 2 ounces of Grand Mariner or Orange Liqueur
• 1/4 cup of Granulated Sugar
• 1/4 teaspoon of Cinnamon
• 3 large Basil Leaves, julienned

Add everything to a bowl and refrigerate at least one hour.

Whipped Cream:

• 1 pint of Heavy Whipping Cream
• 1/4 cup of Powdered Sugar
• 1 tsp of Vanilla
• 1 1/2 ounce of Grand Mariner
• 1/4 tsp of Cinnamon

Whip cream until it starts to thicken and then add the rest of the ingredients.

• 1 Pound Cake, cubed
• 1 pint of Blueberries

Start with whipped cream, layering with cake, juice from the peaches, then peaches and berries. Repeat until the glass is full.

Finish with whipped cream on top and garnish with a few slices of peaches and blueberries. Serves eight in 8 to 10 ounce glasses.

3340 FM 1092 Rd., Suite 160 • Missouri City, TX 77459 • www.brandanis.com • Curbside pick-up available.